This Bartin soup cooks collards with potato and garlic into a thick winter bowl that feels warming, sturdy, and deeply comforting.
12 min prep 22 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut 350 g kale into strips and 2 potatoes into large cubes.
Turn 2 cloves garlic in 1 tablespoon olive oil for 1 minute.
Add the kale and potatoes and stir for 3 minutes.
Add 1 liter water and boil for 18 minutes.
Mash part of the potato with a spoon so the soup thickens without cream.
Remove from the heat and rest for 5 minutes so the kale does not darken too much.
💡 Tip: Cutting the potato small helps it soften fully in the same time as the kale.
🍽️ Serving suggestion: Serve the soup hot with cornbread and lemon on the side.
~132
kcal calories
3
g protein
19
g carbs
5
g fat
2.2g
Sugar
4g
Fiber
31mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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